Roasted Sunflower Seeds
Salty and crispy sunflower seeds fresh from the garden are easy with this roasted sunflower seed recipe.
Servings Prep Time
6servings 5minutes
Cook Time Passive Time
30minutes 15minutes
Servings Prep Time
6servings 5minutes
Cook Time Passive Time
30minutes 15minutes
Ingredients
Instructions
  1. Begin by rinsing your fresh sunflower seeds. Place seeds in a pot with water and salt. Stir well. Place on a burner at medium-high heat. Bring to a boil, then immediately reduce the temperature and allow seeds to simmer for 15-20 minutes. 
  2. Drain seeds and keep seeds in strainer for 15-20 minutes. The more well drained the seeds, the better they will roast. While seeds are draining, preheat oven to 400 degrees.
  3. Place seeds on a baking sheet. Keep them to a single layer since we’re making roasted sunflower seeds, not steamed. Place sheet in a preheated oven and roast for 10-15 minutes. Keep a close eye on the seeds towards the end. You definitely don’t want to burn them. 
  4. Remove seeds from oven when they are dry to the touch and a spatula moves them easily on the pan. Seeds can cool down on the baking sheet, or they can be moved onto a parchment lined cooling rack.   
  5. Store roasted sunflower seeds in an airtight container and snack on them often!

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